Nicoise Salad from Provence 

Nicoise platter
Donna Weihofen


  • 1-1/2 pounds small red or white potatoes
  • 1-1/2 pounds fresh green beans, end trimmed
  • 16 ounces canned tuna in olive oil
  • 4 hard cooked eggs, quartered
  • 1 can (15 ounces) black or white beans, drained and rinsed
  • 1 can (14 ounces) artichoke hearts, drained
  • 1 cup Nicoise or black olives
  • 1 medium cucumber, peeled and cut in stick shape
  • 8 small Heirloom or Roma tomato, quartered
  • 1 medium red onion, thinly sliced
  • 1/2 cup capers


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  • 3 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • 1 teaspoon herbes de Provence or herbs of your choice
  • 1/4 cup olive oil
  • 1 teaspoon anchovy paste, optional
  • salt and pepper to taste


  • In a small saucepan, cook potatoes in salted boiling water until tender. Chill under cold running water. Drain and set aside. In a medium saucepan, cook green beans in salted boiling water until tender-crisp. Chill under cold running water. Drain and set aside.
  • Using color as your guide, creatively arrange a portion of all ingredients on individual plates.
  • Combine dressing ingredients in a small food processor. Mix well. Drizzle desired amount of dressing over salad.

(Serves 8)

Nutritional Information per serving: 440 Calories, 20 gm. Fat, 30 gm. Protein, 35 gm. Carbs, 100 mg. Cholesterol, 7.9 gm. Fiber

440 20 30 35 100 7.9

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